Katrin Schrader

Bio: Katrin Schrader is an academic researcher. The author has contributed to research in topics: Solid lipid nanoparticle & Protein oxidation. The author has an hindex of 3, co-authored 3 publications receiving 65 citations.

Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential

Abstract: Background Many food ingredients such as polyphenols, phenolic acids (e.g. present in fruit and vegetables) and organosulphur compounds (e.g. present in mustard, garlic and chives) covalently interact with meat, egg, dairy and plant-based proteins. The results of those interactions are manifold and range from altered technological properties (in emulsions, foams, gels) to sensory changes (colour formation, altered taste and smell) and different biological activity (allergy, antimicrobial effects, hydrolysis). Scope and approach The present review discusses both the positive and the negative side effects of such interactions and explores the potential to fine-tune protein functionality during processing not only in model solutions but also in more complex foods. Key findings and conclusions Traditionally, studies have focused on the negative effects of interactions between protein and plant ingredients (e.g. discolouration and solubility changes), but more recent studies highlight positive effects (e.g. enhanced emulsifying capacity, reduced allergy and targeted production of protein pigments). By controlling food processing conditions (e.g. protein nativity) and the food matrix (e.g. presence of antioxidative compounds or thiol groups, pH value during storage), the observed effects can be prevented or induced. On the basis of the listed findings, future processes can be developed that take such interactions into account to enable targeted co-processing of plant compounds with proteins. A better understanding of these interactions opens up a wealth of novel utilization potential.

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

Abstract: The food industry is one of the major users of emulsion technology, as many food products exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and beverages Recently, there has been an interest in improving the healthiness, sustainability, and safety of foods in an attempt to address some of the negative effects associated with the modern food supply, such as rising chronic diseases, environmental damage, and food safety concerns Advanced emulsion technologies can be used to address many of these concerns In this review article, recent studies on the development and utilization of these advanced technologies are critically assessed, including nanoemulsions, high internal phase emulsions (HIPEs), Pickering emulsions, multilayer emulsions, solid lipid nanoparticles (SLNs), multiple emulsions, and emulgels A brief description of each type of emulsion is given, then their formation and properties are described, and finally their potential applications in the food industry are presented Special emphasis is given to the utilization of these advanced technologies for the delivery of bioactive compounds

Solid Lipid Nanoparticles as Carriers of Natural Phenolic Compounds.

Abstract: Phenolic compounds are one of the most widespread classes of compounds in nature, with several beneficial biological effects being associated with their anti-oxidant and anti-carcinogenic activities. Their application in the prevention or treatment of numerous chronic diseases have been studied, but a major drawback is still the low bioavailability of these compounds, as well as their instability towards pH, temperature, and light in some cases. Nanotechnology has emerged as an alternative to overcome these limitations, and the use of lipidic encapsulation systems is a promising technique to achieve an efficient drug delivery, protecting molecules from external factors and improving their bioavailability. In this review, solid lipid nanoparticles and nanostructured lipid carriers are highlighted as an important tool for the improvement of the bioavailability and stability of natural phenolic compounds, including their preparation methods and functionalization approaches and the discussion of several applications for putative use in cosmetic and pharmacologic products.

A critical review on structures, health effects, oxidative stability, and sensory properties of oleogels

Abstract: Oleogels developed for foods are typically composed of a vegetable oil and a food-grade oleogelator or a combination of multiple oleogelators. During the last decade, the interest in the oleogel technology has dramatically increased due to the concern of the negative health effects of trans and saturated fats used in foods. Oleogels have been recognized as very promising alternatives to trans and saturated fats although none of them are yet used on a commercial basis. This is because oleogel technology is relatively new to the food industry. Fundamental studies have been conducted to understand gelation phenomena, crystal structures of oleogelators and networks of crystals that affect physical properties of oleogels. Recently, studies on their practical application in foods have also been conducted. Oleogels were incorporated in real foods such as cakes, muffins, biscuits, sausages, burgers, instant fried noodles, peanut butters, and many other food products. Furthermore, efforts have been made to enhance the gelation ability of an oleogelator by adding another oleogelator or an additive. It has been recognized that sensory properties and oxidative stability of oleogel-containing foods are critical to the practical application of the oleogel technology in foods. These properties have been evaluated for spreads, margarine, cookies, sausages, meat patties, and meat batters. Although some studies found that oleogels had positive or negligible negative effects on sensory and oxidation properties, some studies found that further studies were needed to achieve satisfactory sensory properties and oxidative stability of oleogel-containing food products.

Review of the current state of protein aggregation inhibition from a materials chemistry perspective: special focus on polymeric materials

Abstract: Protein instability caused by exposure to external additives or severe stress may result in different diseases. Of these diseases, many are triggered by protein misfolding and denaturation, leading to neurodegenerative disorders. Additionally, many other diseases are treated by biopharmaceutical approaches using proteins as drugs, which is again prone to denaturation. Numerous reagents and methods have been developed to understand protein instability and protection. However, the development of polymer-based protein protection agents as well as small molecules and peptides for combatting protein instability by inhibiting aggregation and facilitating protein refolding only gained attention in the last decade. In this review, we discuss protein aggregation inhibition and the role of polymers in protein protection. Further, we outline the significance of chemical additives in facilitating protein refolding and their importance in the use of recombinant proteins for treating neurodegenerative disorders.